Creamy Low Fat Mushroom Soup

A must for mushroom lovers

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This low fat recipe is must try for all mushroom lovers, earthy and healthy. You can mix it up but using a different mixture of different mushrooms

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You Will Need (10 things)

  • Olive Oil Cooking spray
  • 1 cup Light (low fat) Thickened Cream
  • 4 cup Vegetable Stock
  • 1 Large, brown Onion(s) Thinely sliced
  • 2 R Garlic Cloves Crushed
  • 200 g Swiss or flat Mushroom(s) Thinly sliced
  • 400 g Fresh button Mushroom(s) Thinly sliced
  • 1 tbsp Fresh Chives Leaves
  • 1 tbsp Fresh Thyme Leave
  • 1 cup Plain Flour

Steps (5 steps, 30 minutes)

  1. 1

    Collect all your ingredients

  2. 2

    Spray a large saucepan with oil and cook mushrooms over high heat, stirring, for 5 minutes, or until softened. Remove and set aside

  3. 3

    Spray the pan with more oil and cook onion, garlic and half the thyme over medium-high heat, stirring, for 5 minutes. Add flour and stir to coat.

  4. 4

    Add stock and mushrooms. Bring to the boil. Reduce heat to low and simmer for 10–15 minutes, until soup has reduced slightly.

  5. 5

    Blend soup with a stick blender until smooth. Stir in 1/3 cup cream. Gently simmer for a few minutes. Divide soup among bowls, swirl through remaining cream and sprinkle with remaining thyme. Serve with toast.